Microbiological and physicochemical characteristics of 'Anthotyro', a Greek traditional whey cheese.
1994
Kalogridou Vassiliadou D. | Tzanetakis N. | Litopoulou Tzanetaki E.
AGROVOC关键词
书目信息
Food Microbiology
卷
11
页码
v.15-19(1)
其它主题
Suero de la leche; Lactoserum; Propiedades fisico quimicas; Grece; Lait de chevre; Propriete physicochimique
语言
英语
注释
18 ref.
类型
Journal Article
来源
Food-Microbiology (United Kingdom). (1994). v. 11(1) p. 15-19.
团体作者
Laboratory of Food Microbiology and Hygiene, Faculty of Agriculture, Aristotle University of Thessaloniki, 540 06 Thessaloniki (Greece)
2012-11-15
AGRIS AP
